Like a trip to Greece.

16 May

Salad season is in full bloom. Perfect time to take advantage of what will soon be a plethora of fresh vegetables to to add to your favorite salad. I found this recipe for a Greek salad in an older WW cookbook. It’s from Weight Watchers Favorite Recipes (1988). I’ll be honest. I surmised from the get-go that the dressing ingredients would not be sufficient to “dress” the salad. But I was so very wrong. Key is to assemble and chill the salad several hours before you plan to eat it. The cold lettuce coupled with just those few dressing ingredients = an authentic, tangy Greek salad – just like you might find in your favorite restaurant – or in Greece!

Greek Country Salad

2 cups torn lettuce leaves

4 ounces drained canned chick-peas (garbanzo beans)

1 medium tomato, cut into wedges

½ medium cucumber, thinly sliced

½ medium green bell pepper, seeded and thinly sliced

12 pitted black olives, sliced

2 ounces feta cheese, crumbled

1 tablespoon olive oil

2 teaspoons drained capers, rinsed

1 teaspoon each white wine vinegar and lemon juice

½ teaspoon chopped fresh dill

Dill sprig

In a medium salad bowl, combine lettuce, chickpeas, tomato, cucumber, green pepper and olives, top with feta cheese. Cover and refrigerate until chilled.

To serve, in a small bowl combine remaining ingredients except dill sprig, mixing well; pour dressing over salad and toss to coat. Garnish with dill sprig.

Makes two servings.

6 points on Blue BUT the recipe is geared for two and there was ample salad for three!

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